YO Sushi QSC Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

FOH FIRST IMPRESSION AND CLEANING

• Pavement and tiles clean, swept and litter free

  Yes

  No

  N/A

• Outside seating is clean, stocked with appropriate condiments, clean upright barriers and working heaters

  Yes

  No

  N/A

• Exterior YO! sign clean, lit and working

  Yes

  No

  N/A

• Windows, doors and frames clean

  Yes

  No

  N/A

• Air curtain in good working order and free from dust

  Yes

  No

  N/A

• Door mat in good condition and clean

  Yes

  No

  N/A

• Any planting and window displays clean and dust free

  Yes

  No

  N/A

• Tip box in good condition and secured to counter

  Yes

  No

  N/A

• Till area including bin and floor clean and free from any TM items

  Yes

  No

  N/A

• All FOH floor area clean and free from food debris and litter

  Yes

  No

  N/A

• All counter, table surfaces and seating clean and free from food and sauce debris with no evidence of chewing gum

  Yes

  No

  N/A

• Chopstick and napkin holders refilled, clean and in good order

  Yes

  No

  N/A

• Water troughs clean and dry

  Yes

  No

  N/A

• Soy dishes and glasses stocked and free from food debris and streaks

  Yes

  No

  N/A

• Belt clean and vacuumed

  Yes

  No

  N/A

• Guest toilets clean, stocked and evidence of hourly toilet checks in place

  Yes

  No

  N/A

• Team toilets clean with adequate stocked hand soap, blue roll and/or operational dryer

  Yes

  No

  N/A

• Team room clean and tidy with personal items stored in lockers and shoes off floor

  Yes

  No

  N/A

TO GO FRIDGE

• Fridge shelves cleans and vents free from dust <br>

  Yes

  No

  N/A

• All lights working

  Yes

  No

  N/A

• Correct packaging and stickers as per company standard in stock and in use

  Yes

  No

  N/A

• Fridge talkers signs clean and in use

  Yes

  No

  N/A

• Production schedule in use (ask team and if they are just doing what they think or normally do then the answer is no)

  Yes

  No

  N/A

• Handroll stand in use (for handroll display not anything else)

  Yes

  No

  N/A

• Adequate stock of TO GO menus and bags

  Yes

  No

  N/A

BOH

• All counters and floor clean and free from food debris

  Yes

  No

  N/A

• Fridge doors and handles clean

  Yes

  No

  N/A

• All team in clean uniforms and looking presentable with no jewellery

  Yes

  No

  N/A

• Correct cloths, knives and boards being used

  Yes

  No

  N/A

• Potwash area clean and dishwasher correctly set up for the day

  Yes

  No

  N/A

• Used oil being stored correctly

  Yes

  No

  N/A

• Adequate stock of blue roll and hand soap at each handwash sink

  Yes

  No

  N/A

• Handwash bell on and in use from 9am (or when first TM starts in kitchen)

  Yes

  No

  N/A

• Rice cooking procedures and shari box labelling correct

  Yes

  No

  N/A

• Fryers clean and old oil replaced in line with YO! policy

  Yes

  No

  N/A

• Scales in use for accepting deliveries and food prep

  Yes

  No

  N/A

• Extra jobs being completed with handwash timer

  Yes

  No

  N/A

• Store room clean and food off the floor with labels on open products

  Yes

  No

  N/A

MAINTENANCE

• Check that all team who are responsible for shift running have watched the maintenance video's

  Yes

  No

  N/A

• Ask the manager or TL responsible for the shift to log a test call on Bonkerpod (QR scanner or boh method)

  Yes

  No

  N/A

• Have all maintenance checklists in DPSC been actioned correctly (paying attention to rice cooker fascias)

  Yes

  No

  N/A

• Have all maintenance issues been logged or Ops Manager notified

  Yes

  No

  N/A

MARKETING

• Is all POS up to date and in good order

  Yes

  No

  N/A

• Menu box clean and with up to date menu

  Yes

  No

  N/A

• Sushi kits in stock and on display

  Yes

  No

  N/A

• Correct promotional POS on tables

  Yes

  No

  N/A

• Is LSM plan in place and updated on the business plan

  Yes

  No

  N/A

• Correct menu version on place

  Yes

  No

  N/A

TRAINING

• First day induction policy being followed

  Yes

  No

  N/A

• New starter probationary reviews and bi monthly 1-2-1's scheduled and evident

  Yes

  No

  N/A

• Training % on Shield within company guidelines

  Yes

  No

  N/A

• Evidence that the procedure for the 20 hour training credit for new TM's is being followed correctly (check amount of new TM's vs training report sent by training on Monday's)

  Yes

  No

  N/A

HR

• Complete a file audit on 3 randomly selected TM files

  Yes

  No

  N/A

FOOD, FIRE SAFETY & HEALTH AND SAFETY

• Have all points from last audits been actioned

  Yes

  No

  N/A

• Check that all cleaning jobs from the night before that have been signed in the DPSC have actually been done

  Yes

  No

  N/A

• Thoroughly check the last 7 days in the DPSC

  Yes

  No

  N/A

• Have all recommendations in the Pest Control folder been actioned

  Yes

  No

  N/A

• Are all chemicals stored correctly and PPE available

  Yes

  No

  N/A

• Fire doors all closed with escape routes clear and adequate lighting

  Yes

  No

  N/A

FINANCE

• Do all managers have separate safe codes?

  Yes

  No

  N/A

• Evidence of morning team brief occurring and plan in place for PM brief

  Yes

  No

  N/A

• All condiments set up and in clean containers with soy bottle lids not cracked and faded

  Yes

  No

  N/A

• All team in clean and correct uniform and looking presentable

  Yes

  No

  N/A

• Telephone is answered promptly

  Yes

  No

  N/A

• All team using NCR app correctly and have assigned sections for their shift

  Yes

  No

  N/A

• Check the pulse app during service that drinks are being correctly assigned to tables

  Yes

  No

  N/A

• Are all team welcome guests in a YO! fashion

  Yes

  No

  N/A

• No raw food prep occurring during service

  Yes

  No

  N/A

• All sight lines kept clear during service

  Yes

  No

  N/A

FOOD

• Production schedules in place in every section

  Yes

  No

  N/A

• Non negotiable practice in place

  Yes

  No

  N/A

• Is sashimi to spec (choose 1 item from belt)

  Yes

  No

  N/A

• Choose one roll item from the belt and check spec is correct

  Yes

  No

  N/A

• Choose 1 salad item from the belt and check the spec is correct

  Yes

  No

  N/A

• Choose 1 dessert item from the belt and check the spec is correct

  Yes

  No

  N/A

• Order 2 hot dishes and check the spec is correct

  Yes

  No

  N/A

• Are belt checks being competed correctly

  Yes

  No

  N/A

• Are all spec books available and in use

  Yes

  No

  N/A

• COF book available and in use

  Yes

  No

  N/A